Grilled Naan

Grilled Naan

Here’s a quick post today about an easy and quick way to make a popular Indian recipe: grilled naan.

I usually make naan the time-consuming traditional way, with yeast and in the oven. And although it is still quite quick to put together, I wanted to find a way to to make it quicker.

The naan recipe I’m sharing today uses baking powder as leavening instead of yeast, which means you can pretty much skip all the time needed for rising etc., although you do need to rest the dough for no more than half hour after you’ve kneaded it. The naan is– as the name suggests– baked on a grill instead of in the oven. All in all, it takes no more than an hour from mixing this dough to having hot and fresh naans on your plate, all ready to eat. Besides, those grill marks do look pretty, don’t they?

The recipe makes four naans, but feel free to double it if you want more.

So here’s the recipe for a favorite made easy. It’s fluffy and soft and quite delicious. A winner, in my book.

Grilled Naan


Grilled Naan
(Makes 4 naans)
Recipe type: Bread
Cuisine: Indian
Serves: 4
  • 2½ cups all-purpose flour (use unbleached if possible)
  • 1 tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp sugar
  • 1 cup soymilk + 1 tbsp vinegar
  • 1 tbsp canola or other vegetable oil
  1. Mix the all-purpose flour, salt, sugar, baking powder and baking powder in a large bowl
  2. Add the soymilk and oil and mix with a wooden spoon or at medium speed in a stand mixer. The dough will be very sticky. Beat for about 5 minutes.
  3. Now turn it out on a floured surface and knead with oiled hands.
  4. Divide the dough into 4 balls-- oiling your hands again will help form the balls.
  5. Set them aside for 30 minutes.
  6. Roll out each ball into a round or an oval, about 7 inches in diameter.
  7. Heat a grill pan (you can also do this on an outdoor grill) until it's really hot but just short of smoking. Brush with a little oil. Place a naan on it and turn the heat down to medium.
  8. Grill until golden grill marks appear on the naan, about 2 minutes. Then flip over and grill the other side for another minute. Flip over once again at an angle so you get a nice grill pattern on the naan. (Don't overdo the grilling because the naan does harden up if it cooks too long). Brush some olive oil on both sides of the naan, if desired.

Serve hot with a spicy curry like My Dad’s Not-Mutton Mushroom Curry or my Chickpea Curry With Caribbean Spices.

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  1. says

    Anon, Priya, Bangalorebaker, thanks!

    Mints, great idea to add kalonji or garlic. Will try next time!

    Tiffany, Trinity, Zengirl: Thanks!

    Joyful, not sure if it’d work on the Foreman grill unless you can leave it open? It does need to be open so it can puff up. I just do it on a stovetop grill pan.

    Uma, thanks!

    Miri, no, it’s just a pan that fits over two burners–it’s cast iron and I probably paid no more than 10 dollars when I bought it years ago. I love it!

    Voracious, Curry, Chitchat, Susan, Sandhya, Sushma: THanks!

    Sharmila, yes, the stovetop grill is what I usually use too!

  2. says

    Vaishali, I have had perfect satisfaction with your Pita bread recipe. My oven is not working and I have been contemplating making naan and pita on my cast iron stove top grill for a long time. I was thinking that I will heat it up & keep the grill covered with a lid to create the heat inside and put the naan/pita inside.. kind a like a pseudo oven.This recipe is a keeper. Will try this out.

  3. says

    Hi, just came across your site from voracious vegan, so pleased I did, what a great blog you’ve got. I’m going to try out this recipe tonight. Thanks!

  4. Ginny says

    I found some cultured coconut milk that I substituted for the soymilk and vinegar. It was amazing! Oh man was it delicious. Just thought I would share. Thanks for posting this recipe!

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